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Chef Instructor / Coordinator, Culinary, Hospitality Management
Certified Chef de Cuisine, Certified Culinary Educator, American Culinary Federation
Certified Hospitality Educator, American Hotel and Lodging Educational Institute
AOS Degree, Culinary Institute of America
B.A. Journalism, University of Maryland
M.A. Chinese Studies, University of Michigan


Contact Information


Office Building & Room Number: CM 122H, Annandale Campus
Telephone: 703-323-2117


Office Hours




Subject Speciality


HRI 106 - Principles of Culinary Arts I

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.

HRI 145 - Garde Manger

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.


Professional Biography


Chef Wong began her culinary career as an apprentice at The Greenbriar Hotel, White Sulphur Springs, WVA; as a line cook at the Woodmont Country Club, Rockville, MD; as Sous Chef at the Washington Golf and Country Club, Arlington, VA; and as catering chef / manager at Oakland Community College, Farmington Hills, MI. She was the chef-instructor and Hospitality Management program coordinator at the University of Toledo, Toledo, OH for four years prior to starting the culinary program at NVCC in September 1993.

Chef Wong also teaches in the culinary arts program at the Art Institute of Washington in Arlington, VA.


College Resources




College Policies


Student Handbook
Computer Use Agreement
Student/Patron Ethics Agreement


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last revised: December 19, 2012